Chocolate-Dipped Star Cookies


  • Prep Time30 mins
  • Total Time1 hr 15 mins
  • Makes18 to 20 cookies
*PLUS setting time
Chocolate-Dipped Star Cookies

Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; photography by Erik Putz; food styling by Michelle Rabin; Paper art by Ali Harrison of Light + Paper

This Dutch take on the classic Canadian shortbread is a customer favourite at Victoria's family-run Dutch Bakery & Diner.


  • 2/3 cup salted butter, at room temperature

  • 1/2 cup + 1 tbsp icing sugar, (73 g)

  • 1 tsp water

  • 1/2 tsp vanilla

  • 1 1/2 cups all-purpose flour, (180 g)

  • 5 tbsp cornstarch, (40 g)

  • 2/3 cup dark chocolate chips, melted


  • Position rack in centre of oven and preheat to 350F.

  • Beat butter with icing sugar, water and vanilla in a large bowl, using an electric mixer on medium, until well combined.

  • Stir flour with cornstarch in a medium bowl. Gradually beat flour mixture into butter mixture until a dough forms.

  • Transfer dough to a floured surface. Roll out dough to ¼-in. thickness. Cut out cookies with a 3-in.-wide star-shaped cookie cutter, arranging 2 in. apart on baking sheets.

  • Bake until cookies are light golden, 13 to 14 min. Transfer cookies to a wire rack and let cool completely.

  • Dip cooled cookies halfway into melted dark chocolate and let excess drip off. Transfer to a parchment-lined baking sheet and let stand until chocolate is firm, about 2 hrs. Store in an airtight container at room temperature for up to 5 days.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"